SWEDISH BLUEBERRY SOUP (BLåBäRSSOPPA)
Nope, it's not blueberry juice; it's Blueberry Soup (Blåbärssoppa)! You can easily prepare this traditional dessert from Sweden in the comfort of your own home --- and the whole year-round!
Provided by Neriz
Categories Dessert
Time 35m
Number Of Ingredients 4
Steps:
- Combine blueberries, sugar, and 1 & 1/2 cups of water in a medium-sized saucepan, over medium heat.
- Cover with a lid and bring to a boil.
- Adjust heat to low, then simmer for 10 to 15 minutes. Mix occasionally to ensure that nothing sticks at the bottom of the pan.
- Take the pan off the heat and use an immersion blender to puree the softened blueberries.
- In a separate small bowl, mix cornstarch with 1 tablespoon of cold water.
- Place the pan back into the heat and slowly pour the cornstarch mixture while stirring.
- Continue stirring your blueberry soup until it thickens, while adjusting the taste by adding more sugar, if preferred.
- Remove the pan from the heat and transfer it into serving bowls.
- Place a dollop of whipped cream on top of each serving of blueberry soup, then serve.
Nutrition Facts : Calories 127 kcal, Carbohydrate 32 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 3 g, Sugar 24 g, ServingSize 1 serving
CHILLED BLUEBERRY SOUP
Steps:
- 1. In a deep saucepan, bring the sugar, orange juice, wine or grape juice, and 1 cup water to a boil. Boil for 1 minute, stirring.
- 2. Add the berries and cook 1 minute more.
- 3. Remove from heat and let cool completely.
- 4. Purée the mixture, strain it through a fine sieve, and chill. Pour it into bowls and swirl in the yogurt just before serving.
SPICED BLUEBERRY JAMMIN'
Provided by Alton Brown
Categories condiment
Time 35m
Yield 6 (8-ounce) jars
Number Of Ingredients 20
Steps:
- For the jam: Place blueberries in saucepan over medium-low heat. Sprinkle with pectin followed by the anise, nutmeg, lemon juice and vinegar. Once liquid starts to gather in bottom of pan, increase the heat to high and bring to a boil. Lower heat slightly and boil gently for five minutes occasionally mashing mixture. Mash in sugar, add the water and return to a boil for 1 minute. You just made jam. Cool, jar, refrigerate and enjoy within 2 weeks. Or, move to the preserving phase. Preserving the jam: Thoroughly wash all hardware in hot soapy water. Then pile everything (excluding the jar lids) into the pot. Cover with hot water by at least 1-inch and bring to a boil and maintain for 10 full minutes to sterilize. Turn off the heat, wait 5 minutes then add the lids (waiting will insure that the sealing compound does not melt). Leave all hardware in the pot until you're ready to can.
- Remove the ladle, tongs, funnel and other tools from the pot, (careful please, it's hot in there) to a clean towel or paper towels. Using the jar tongs, remove and drain the jars, placing them on the towel/paper towel surface. (Avoid rock or metal surfaces which could result in thermal shock and breakage.)
- Place the funnel in the first jar (pick it up by the ring, avoiding the sterile interior.) Use the ladle to fill each jar just to the bottom of the funnel, about 1/3-inch from the bottom of the jar threads. This "headspace" is necessary for the jars to seal during processing.
- Wipe the jar rims with a moist paper towel, checking for any cracks or irregularities as you go. Use the magnetized device of your choice to position lids on each jar. Screw the rings on finger tight. (Remember, the rings don't seal the jars they only hold the lids in place. Heat will drive out the headspace air, which when cooled will create a vacuum, thus sealing the jars)
- Return the jars to the pot being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch, and bring to a hard boil over high heat according to the table below. (Be sure not to start your timer until a true boil is reached. The headroom air may bubble out of the jars before a boil is reached. Don't be fooled.)
- Processing times: Within 1,000 feet of sea level: 5 minutes 1,000 - 3,000 feet above sea level: 10 minutes 3,001- 6,000 feet above sea level: 15 minutes 6,000 - 8,000 feet above sea level: 20 minutes Above 8,000 feet: wait until you're back down at base camp.
- Recipe courtesy of Alton Brown
BLUEBERRY SOUP
Categories Sauce Soup/Stew Berry Dairy Dessert Low Fat Low Sodium Wheat/Gluten-Free Blueberry Chill Healthy Bon Appétit
Yield 2 GENEROUS Servings
Number Of Ingredients 9
Steps:
- Bring first 7 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer until berries are very tender, about 15 minutes. Discard lemon slices and cinnamon stick. Puree half of soup in blender or processor. Transfer all of soup to medium bowl and refrigerate until very cold. (Can be prepared 2 days ahead.)
- Divide soup between 2 bowls or large goblets. Serve with lemon wedges and dollop of vanilla yogurt.
SPICED BLUEBERRY JAM
No need to wait for blueberry season to make this spicy, flavorful jam that is delicious on hot biscuits. English muffins or toast. Frozen berries enable you to make the jam anytime.
Provided by Ms. Ayons dishes
Categories Low Protein
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Remove any stems from berries. Crush fruit 1 layer at a time. Measure 2 1/4 cups, packed solidly, if necessary, add water to make up amount, pour into very large saucepan or dutch oven.
- Add lemon juice, sugar and spices, mixing well. Bring to a full rolling boil, stirring 1 minute Remove from heat and immediately stir in pectin.
- Ladle into hot jelly glasses or jars. Water bath can 10 minutes at 1000 feet. Remove from canner, cool and test lids.
Nutrition Facts : Calories 374.2, Fat 0.2, Sodium 1.7, Carbohydrate 96.5, Fiber 2, Sugar 92.9, Protein 0.4
SPICED BLUEBERRY SYRUP
Make and share this Spiced Blueberry Syrup recipe from Food.com.
Provided by Neta7853
Categories Low Protein
Time 15m
Yield 3 cups
Number Of Ingredients 3
Steps:
- Heat together syrup, blueberries and dash of cinnamon.
- If desired, mash berries slightly.
- Serve over pancakes or waffles.
Nutrition Facts : Calories 335.3, Fat 0.5, SaturatedFat 0.1, Sodium 10.6, Carbohydrate 86, Fiber 2.3, Sugar 73.5, Protein 0.7
SWEET AND SPICY SWEET POTATO SOUP
A creamy fall soup that's easy to make any time of year. The earthiness of the sweet potato is balanced with tart apples, spicy ginger, and touch of zesty lime. If desired, garnish each serving with a dollop of sour cream, some chopped cilantro, and a few sweet, spicy nuts. A Thanksgiving favorite that's a kid favorite year-round. Freezes well!
Provided by Julie Julie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a large soup pot over medium heat; cook and stir shallots in the hot oil until soft, about 3 minutes. Stir apples, ginger, zest from 1 lime, red pepper flakes, and cayenne pepper into the pot. Reserve lime juice. Cook and stir mixture until apples are very soft, about 15 minutes.
- Pour chicken broth into pot; add sweet potatoes and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Puree soup with an immersion blender until smooth. Stir reserved lime juice into soup. Garnish with lime wedges to serve.
Nutrition Facts : Calories 221.2 calories, Carbohydrate 39.8 g, Cholesterol 5 mg, Fat 6 g, Fiber 3.9 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 1189.3 mg, Sugar 13.8 g
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